Ginger Chocolate Mousse [vegan]

This rich and velvety vegan ginger chocolate mousse is simply scrumptious. It has a crunchy bottom layer made from ginger snap biscuits.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 15

Cook Time 5

Resting Time 4

Total Time 4 20

Course Christmas Recipes, Vegan Desserts

Cuisine English, French

Servings people

Calories 639 kcal

Equipment

2 saucepans

electrical whisk

4 ramequins (225ml each)

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

100 g ginger snap biscuits
35 g coconut oil
400 g can chickpeas (unsalted)
1/2 tsp cream of tartar
4 Tbsp caster sugar
200 g dark chocolate
1 tsp ground ginger
1/2 tsp mixed spice

Instructions

Melt the coconut oil in a saucepan.
Crush the ginger snap biscuits to a fine crumble.
Add crushed biscuits to the coconut oil. Mix well. Share the crumble evenly between 4 ramequins, pressing down gently to make a bottom layer. Set the ramequins aside.
Drain the chickpea and transfer the brine to the bowl of a food mixer. (you can use the chickpeas to make hummus later). You should have around 175ml of chickpea brine.
Break the chocolate and place it into a heatproof bowl. Sit the bowl in a pan over simmering water so that the chocolate melts. Stir often.
With your food mixer on high speed, whisk the chickpea brine to stiff peaks (as you would do with egg whites). It should take 5-10 mins depending on your food mixer or whisk. Add the cream of tartar and sugar. Whisk for another 10 seconds.
Once the chocolate is melted stir the ginger and ground spice. Cool the mixture down so you can touch it. You want the chocolate to have cooled down but still be liquid. If it is too hard it will not mix well for the next step.
With a spatula, carefully fold half of the chocolate in the whisked chickpea brine. Once it is well mixed, carefully fold the second half. Share the chocolate mousse evenly between the four ramequins. Leave to set in the fridge from 4 hours to overnight.
Served topped with crystallised ginger and some shiny sprinkles.

Nutrition

Serving: 125gCalories: 639kcalCarbohydrates: 66gProtein: 10gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 7mgSodium: 420mgPotassium: 598mgFiber: 10gSugar: 28gVitamin A: 57IUVitamin C: 1mgCalcium: 83mgIron: 8mg

Find this recipe online:

Ginger Chocolate Mousse [vegan]

https://theflexitarian.co.uk/recipe-items/ginger-chocolate-mousse-vegan/